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Honey Authenticity via Sugar Ratios by محمد عطية is a document available to read on EtoBox.
The study investigates the use of the ratio of main sugars and oligosaccharides in honey to determine its authenticity, employing instrumental analysis techniques like HPAEC-PAD. Results indicate that the sugar composition varies based on botanical source and season, with specific ratios serving as indicators of honey genuineness and crystallization tendencies. The findings contribute to the understanding of honey quality and the detection of adulteration with industrial syrups.
- Author
- محمد عطية
- Language
- EN